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Saffron has been a beloved spice ever since it was discovered and it has been spicing up our dishes for ages now! This golden spice adds a magical touch to our festive feasts and everyday treats. Whether it’s used for its flavour, aroma, or vibrant colour, saffron is a top pick for foodies like us who know how to take their recipes from tasty to extraordinary.
The interesting part is — Saffron is not just adored all over the world, but it’s grown in different regions too! There are different types of saffron, and you know what — it comes in different grades as well! Saffron is classified on the basis of its region, looks (shape & size) and what’s inside (i.e., quality)!
However, there are different rules in every country to classify saffron. But guess what? The ISO 3632 standard is considered the ultimate rulebook that is followed by everyone across the globe for the classification of saffron.
While the main characteristics of saffron are pretty much the same, each region adds its special element to the spice. From subtle variations in flavours to unique qualities, every type of saffron has something to offer!
Today, in this blog post, we are going to explore three types of saffron — Kashmiri Saffron, Iranian Saffron, and Spanish Saffron. I’ll also be discussing the key differences between them and their uses in detail! Let’s begin…
1) Kashmiri Saffron: The Pride Of India
Kashmiri saffron, is grown in the beautiful valleys of Jammu & Kashmir, where the climate & soil conditions provide the perfect environment for its cultivation. It is truly the epitome of quality & flavour. This spice is rare and, therefore, calls for a premium price because of its limited production. Although Kashmiri saffron is of deep red colour, it actually leans more toward a deep maroon colour & a purplish tint, which makes it the darkest of all saffrons.
Key Characteristics:
- Colour: It has a deep red colour and contains less yellow style, reflecting high levels of crocin.
- Aroma & Flavour: Kashmiri saffron has a strong, earthy, & floral aroma & flavour with a hint of sweetness.
- Cultivation Process: This spice is carefully hand-harvested in small quantities and blooms for a short period each year. This makes the cultivation process time-sensitive.
Uses:
Kashmiri saffron is a staple in Indian cuisine, which adds a special touch to dishes such as biryanis, desserts, and curries. However, beyond its uses in the culinary world, it’s revered in Ayurveda for providing excellent health benefits like improving digestion, boosting immunity, and more. Traditional Indian beverages like kahwa tea and kesar milk also highlight its rich flavour and health benefits.
2) Iranian/Persian Saffron: The Global Leader
Iran is really proud of its saffron, and there’s nothing wrong with it because this spice is considered to be the best in quality & flavour. It’s the most expensive spice in the world and cannot be found everywhere! Iran completely dominates the saffron market and accounts for more than 90% of the world’s total saffron production. That’s why it is called “Zafran”, which means golden leaves.
Key Characteristics:
- Colour: Persian saffron has a bright red colour & also possesses yellow strands occasionally.
- Aroma & Flavour: Comes with a delicate fragrance and mildly sweet flavour.
- Cultivation Process: Iranian saffron is cultivated in arid climates and thrives in well-drained soil. The saffron flowers are hand-picked before sunrise to preserve their quality and flavour.
Uses:
The versatility of Iranian saffron makes it the go-to choice for Persian pilafs, stews and desserts. This spice is also used in global cuisines, from panna cotta to saffron risotto. The most popular beverage in Iran is none other than the “saffron tea”, that perfectly highlights the soothing properties of the spice. In addition, Iranian saffron plays a pivotal role in ancient traditional medicine, enhancing mood and promoting relaxation.
3) Spanish Saffron: The Culinary Classic
Spanish saffron is undoubtedly the most sought-after species and the origin of this saffron lies in the most splendid regions of the same country. During the Arab rule, saffron was introduced to Spain, and lots of sun exposure & well-drained soil is needed for its cultivation. If it is planted in damp/poor soil, the plants can rot! In order to grow properly, saffron needs to be planted around 3 to 5 inches deep in the ground. Spanish saffron is usually sold in small bundles of long red threads, and it’s loved for its vibrant yellow colour & distinct flavour.
Key Characteristics:
- Colour: It possesses a bright orange-red colour and is less pigmented when compared to Kashmiri Saffron.
- Aroma & Flavour: It does complement a lot of dishes with its subtle, sweet, and slightly smoky profile.
- Cultivation Process: Spanish saffron is hand-harvested and dried with utmost care to preserve its flavour. The PDO certification confirms its stringent quality standards.
Uses:
The mild flavour of Spanish saffron makes it the best choice for preparing dishes such as paella, arroz con pollo, and bouillabaisse. Also, it is used in oils & broths, adding a golden hue and delicate aroma. In addition, Spanish saffron is known for its antioxidant properties and ability to promote overall well-being.
Confused How To Identify Genuine Saffron? Here Are A Tips For Choosing Quality Threads!
Summing It Up!
With the rich history of saffron, the “red gold” continues to hold a revered place in everyone’s life. Basically, it’s the star ingredient of our kitchen! Whether it comes from the vibrant valleys of Kashmir, the sun-soaked fields of Iran or the serene countryside of Spain, each variety of saffron has its own personality. So, which saffron type are you rooting for?
Also, you know what’s the fun part about saffron? Some people swear by a specific variety of saffron, while others like to explore them all! But what about you — do you also have a favourite one, or are you still on your saffron adventure like me? So, what’s your saffron story? Comment below about your experience with saffron; we would love to read it!
